WEBVTT - My Favorite Thing to Make for Dinner is Reservations

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<v Speaker 1>This is the most dramatic podcast ever and iHeartRadio podcast.

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<v Speaker 1>Chris Harrison coming to you from the home office in Austin, Texas.

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<v Speaker 1>One of the things I love about Austin, and one

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<v Speaker 1>of the things I just love about the fact that

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<v Speaker 1>I've travel around the world is food.

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<v Speaker 2>Food and wine.

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<v Speaker 1>If you know me at all, you know I love both,

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<v Speaker 1>especially my good wines. But I love talking food, I

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<v Speaker 1>love talking wine. The people that I really look up

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<v Speaker 1>to and admire and follow on Instagram, on TV, you

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<v Speaker 1>name it, are chefs. I am obsessed with chefs, the

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<v Speaker 1>fact that they can do what they do at such

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<v Speaker 1>a masterclass level, and those chefs that have really separated

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<v Speaker 1>themselves gone to that next level on media, whether it's TV, magazines, podcasts,

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<v Speaker 1>you name it. But also they have maintained that relevance

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<v Speaker 1>in the real culinary world, meaning their restaurant are absolutely banging.

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<v Speaker 1>The guy that checks every box you can name in

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<v Speaker 1>being a chef and in dominating this world is Tyler Florence.

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<v Speaker 1>I don't know Tyler that well, obviously, he hosts a

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<v Speaker 1>podcast with a very good friend of mine, Wells Adams,

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<v Speaker 1>and I'm jealous that these guys have the podcast two

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<v Speaker 1>dudes in a kitchen, and so I am going to

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<v Speaker 1>borrow Wells Adams co host Tyler Florence, and he's going

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<v Speaker 1>to join me on the most dramatic podcast ever. We're

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<v Speaker 1>diving into it right now. Joining me now is the

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<v Speaker 1>one the only chef, Tyler Florence. Dude, it's good to

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<v Speaker 1>see you. Thanks for joining me.

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<v Speaker 2>My pleasure. Good to see you too, man. How are you.

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<v Speaker 2>I'm doing great?

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<v Speaker 1>Thanks for asking.

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<v Speaker 2>You know.

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<v Speaker 1>I know it's early out west, and I appreciate you

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<v Speaker 1>getting up and doing this. I'm obviously here in Austin

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<v Speaker 1>Central time, but I see you know, Tyler Florence up

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<v Speaker 1>sipping his coffee as I kept I'm interested in. People

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<v Speaker 1>probably want to know right away what's a chef?

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<v Speaker 2>You know?

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<v Speaker 1>Do you make your own coffee? You're grinding your own beans?

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<v Speaker 2>How's that work?

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<v Speaker 1>As you're sipping on your morning Joe?

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<v Speaker 2>Oh, well, I you know, like it or not. It's

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<v Speaker 2>one of the horrible things about getting old, Like at

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<v Speaker 2>five thirty in the morning. Yeah, I think you and

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<v Speaker 2>I have the same age. How about fifty two? Yep?

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<v Speaker 2>Same age? Nineteen seventy one yep, yep. So I don't

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<v Speaker 2>know about you, but like five thirty in the morning,

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<v Speaker 2>if I want to or not, my ice crack open. Yeah. Yeah,

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<v Speaker 2>So I'm up. I'm an early riser. And that being said,

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<v Speaker 2>I also kind of go to bed late just because

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<v Speaker 2>I get home with the restaurants at like ten eleven o'clock.

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<v Speaker 2>So my average day is like fifteen hours, eighteen hours.

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<v Speaker 2>Like it's a grinder, right. So the first part of

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<v Speaker 2>the thing, I gotta have some great coffee, you know.

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<v Speaker 2>I'm just I'm a huge fan nerd on coffee. And

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<v Speaker 2>there's a great roaster called Equator here in Marin County, California,

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<v Speaker 2>just across the bridge from San Francisco, and I just

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<v Speaker 2>think it's the absolute best. And so I've got a

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<v Speaker 2>I've got a Brebel Oracle one Touch, like the really

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<v Speaker 2>expensive one, and I've got it in truffle black.

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<v Speaker 1>Truffle black. That's a color.

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<v Speaker 2>Yeah, it's a color, truffle black. Right. So I walk

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<v Speaker 2>in the morning in this like Darth Vader of an

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<v Speaker 2>espresso machine is there to greet me, and I'm like,

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<v Speaker 2>let's roll, let's do it right.

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<v Speaker 1>I'm gonna admit two things right away. I love food,

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<v Speaker 1>love wine. I love to cook. But two things I

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<v Speaker 1>cannot stand in this world.

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<v Speaker 2>Coffee.

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<v Speaker 1>I just the taste, I love the smell. I've tried

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<v Speaker 1>to drink it, I you know, for many years, obviously

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<v Speaker 1>when I was hosting the Bachelor bacherette and I kept

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<v Speaker 1>ungodly hours like you up all night. I'm sure Wells

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<v Speaker 1>has talked to you about that. I would try to

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<v Speaker 1>drink coffee. I can't do it, man, I just can't

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<v Speaker 1>stand it.

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<v Speaker 2>And listen, I can totally understand where that comes from,

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<v Speaker 2>because it's a very like bitter taste, but like once

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<v Speaker 2>you get into the nuance, it's like bad coffee, Like,

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<v Speaker 2>you know, God bless Starbucks because it's not great, but

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<v Speaker 2>it's always there, like it is so bitter, it's so discovery.

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<v Speaker 1>One says that Starbucks coffee just becomes addictive. But nobody

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<v Speaker 1>really likes it.

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<v Speaker 2>Nobody. I don't like it, but I'm glad it's there

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<v Speaker 2>when I'm traveling because at least it's really consistent, you know,

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<v Speaker 2>but it's not. But there's nuances in uh, like the

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<v Speaker 2>medium roast world. There's there's a whole new generation of

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<v Speaker 2>coffee roasters. They're not like taking it like super dark.

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<v Speaker 2>I remember like when I was a kid. I grew

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<v Speaker 2>up in restaurants. Right, there's a thing called like like

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<v Speaker 2>a robusto Italian espresso roast, and it was dark black

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<v Speaker 2>and it was shiny, so they would they would theoretically

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<v Speaker 2>burn the beans and when you roast it obvious sudden

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<v Speaker 2>there's oils. There's moisture inside the bean too, because they

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<v Speaker 2>go from green to dark brown, the oils get extracted,

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<v Speaker 2>the moisture of being gets extracted. And then what they

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<v Speaker 2>would do is they would pipe that back on top

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<v Speaker 2>of the bean to give it like a glaze, and

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<v Speaker 2>then it would smell really good. But it was just

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<v Speaker 2>so incredibly better as awful. And now, like the new

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<v Speaker 2>thought process is not a dark roast, but it's more

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<v Speaker 2>of a medium roast, so you get so it holds

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<v Speaker 2>on to the fat inside the bean itself a natural oil.

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<v Speaker 2>That way, you get like a really serious golden crima

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<v Speaker 2>on top. And then and then you're not really I mean,

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<v Speaker 2>it's still it's still coffee, so it's still kind up

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<v Speaker 2>like a very robust flavor, but instead of it being bitter,

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<v Speaker 2>it's it's actually sweet. It has more of a camel

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<v Speaker 2>note to it. And then once you get into it.

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<v Speaker 2>There could be a blueberry bomb, there could be a

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<v Speaker 2>nutty note, there could be chocolate, there could be citrus,

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<v Speaker 2>depending on exactly where they get the beans from, and

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<v Speaker 2>and and so like to me, I'm just so into.

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<v Speaker 1>It and I blow it away that I we just

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<v Speaker 1>did ten minutes on coffee. You you are deep into this.

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<v Speaker 1>You're a lover.

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<v Speaker 2>Yeah, yeah, for for real. And listen, if if a

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<v Speaker 2>push come to shove, if I had to make a

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<v Speaker 2>hard distinction between like alcohol or coffee, alcohol is out,

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<v Speaker 2>oh wow, right, coffe, yeah, I could. I could easily

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<v Speaker 2>go without alcohol. But coffee to me is just kind

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<v Speaker 2>of one of those things. It's just my little personal

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<v Speaker 2>ceremony every morning, right, I get up first.

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<v Speaker 1>The kid Lauren, my fiance, Lauren z Ema, so elz

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<v Speaker 1>when she she goes. You don't understand. When I go

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<v Speaker 1>to bed, I'm thinking about drinking coffee in the morning.

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<v Speaker 1>I'm already excited about having my coffee.

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<v Speaker 2>Yeah, and and and it's delicious, right, and there's also

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<v Speaker 2>like really great health notes to it as well. I

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<v Speaker 2>mean it definitely you know, the caffeine kind of gets

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<v Speaker 2>you going, so you kind of filled that out at.

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<v Speaker 1>I think it's a bad rep so that it's not

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<v Speaker 1>bad for you.

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<v Speaker 2>No, it's it's not bad for you. I guess it

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<v Speaker 2>depends on it. Like listen, everything in excess is putting bad.

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<v Speaker 2>Of course, I think it's probably bad for you, know,

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<v Speaker 2>for anxiety, if you if you drink a lot of coffee.

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<v Speaker 2>It's probably bad for blood pressure. If you drink a

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<v Speaker 2>lot of coffee.

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<v Speaker 1>You're not hydrated and you just keep drinking six coffees

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<v Speaker 1>all day. Of course it's not going to be great

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<v Speaker 1>for you.

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<v Speaker 2>Yeah, yeah, But there's lots of really great benefits of

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<v Speaker 2>coffee as well. And it's just kind of one of

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<v Speaker 2>those things like I just like the aroma, the taste

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<v Speaker 2>of flavor, Like it's just kind of one of one

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<v Speaker 2>of the things. And so my wife when when we

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<v Speaker 2>first met, uh, she she drank port over coffee or

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<v Speaker 2>just bathed like coffee from like a mister coffee machine whatever.

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<v Speaker 2>So like it's got to hopper on top, you put

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<v Speaker 2>the grinds in in coffee filter and then it's percolated,

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<v Speaker 2>and like to me, I just can't drink that to

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<v Speaker 2>save my life. If it's like if it's like pour

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<v Speaker 2>over like diner coffee, I'll pass. I'd really have a

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<v Speaker 2>couple of hot tea and and you can't tell you

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<v Speaker 2>something my my my assistant books my hotel rooms based

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<v Speaker 2>on that they have an espresso machine and a kitchener.

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<v Speaker 1>Wow, you are bougie. You are bougie, super bougie.

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<v Speaker 2>Dude, Like, like, are you going to like so you're

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<v Speaker 2>going to this new city? Uh, here's here's this hotel

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<v Speaker 2>I called them. I mean a couple of things. I

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<v Speaker 2>need a cops out at eleven o'clock at night if

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<v Speaker 2>I get there late, and then and then I need

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<v Speaker 2>I need an espresso in the morning. If you don't

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<v Speaker 2>have espresso, because it just slows the day down. I'm

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<v Speaker 2>saying you like like you like if if I'm traveling,

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<v Speaker 2>I don't casually travel. I travel for work.

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<v Speaker 1>And I I actually because I'm a big tea drinker,

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<v Speaker 1>I actually travel with my own tea. So I know

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<v Speaker 1>on airplanes, airports, hotels, I wake up and I have

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<v Speaker 1>my tea.

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<v Speaker 2>What's your tea?

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<v Speaker 1>Uh? And it's it's not great, it's cheap. I but

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<v Speaker 1>I love the Zen it's toatso brand. I just I

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<v Speaker 1>love the Zen totso green tea.

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<v Speaker 2>That's nice. Listen, green tea is fabulous. Man. I had

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<v Speaker 2>a cup of green tea the other day at at

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<v Speaker 2>a restaurant and I was just sort of like an

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<v Speaker 2>after dinner thing and he came by and I just

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<v Speaker 2>felt like that was like a nice little cup of

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<v Speaker 2>tea sounds great. And I had a little cup of

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<v Speaker 2>green tea, and that's super beneficial for you.

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<v Speaker 1>I'm a big de mint tea at night. I love

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<v Speaker 1>love tea, and Honey, I'm like, I think I was

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<v Speaker 1>maybe in my prior life was British. I'm guessing because

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<v Speaker 1>I love a good pea coat, love a good scarf,

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<v Speaker 1>love some tea, and I love soccer as well.

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<v Speaker 2>Where's your ancestry from? Where are your people from?

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<v Speaker 1>My people are from Austria, Okay, Texas, the United States.

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<v Speaker 1>We could only I could only track them back to

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<v Speaker 1>like when Texas was was formed. They came from Georgia.

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<v Speaker 1>But my other side of the family, uh Ashkenazi Jews,

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<v Speaker 1>came out of Austria.

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<v Speaker 2>Yeah we are, well, there was because my last name

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<v Speaker 2>was Florence, right, so there was this rumor family lore

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<v Speaker 2>we were Italian and and so this say yeah Florenza Florence,

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<v Speaker 2>like it just sense. So the family lore was that

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<v Speaker 2>two brothers came from Tuscany and then came to the

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<v Speaker 2>New World through Ellis Island. And then you know, if

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<v Speaker 2>you've seen Godfather too, where Corleone we you know, couldn't

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<v Speaker 2>speak English. So Corleoni became his last name because he

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<v Speaker 2>was from Corleono, Sicily. And so the rumor was that

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<v Speaker 2>that the two brothers didn't speak English, so Florence became

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<v Speaker 2>their last name, and that became our American last name

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<v Speaker 2>was Florence, right, interesting, well that and that's so the

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<v Speaker 2>story went forever, and so we just felt like, Okay,

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<v Speaker 2>you know, that's the reason I like pasta, That's the

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<v Speaker 2>reason I love Italian food. And when I go to Italy,

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<v Speaker 2>there's there's a deep soulful, spiritual connection with the food

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<v Speaker 2>and the culture and the people. Like I just get

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<v Speaker 2>there and just simulate really fast, like I'm here, I

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<v Speaker 2>can live in Italy and two seconds flat, I could

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<v Speaker 2>live in Rome, I could live in Florence. Like I

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<v Speaker 2>just really love it speaking of Italy.

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<v Speaker 1>And Europe because I love I just took a huge

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<v Speaker 1>trip for her last birthday. We went through Italy, through Tuscany,

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<v Speaker 1>started in Florence, which, by the way, one of my

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<v Speaker 1>favorite cities in the world. I think it is massively underrated,

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<v Speaker 1>even though it's a huge tourist spot. I still think

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<v Speaker 1>it's underrated. I think people kind of sleep on how

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<v Speaker 1>great Florence is. But then we went through the countryside

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<v Speaker 1>and went wine tasting and had cooking classes and did

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<v Speaker 1>the whole thing. And my question is the food there.

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<v Speaker 1>And everybody says this, and it's very true. When you

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<v Speaker 1>eat there, the pasta, the meats, everything, no matter what

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<v Speaker 1>you do, you're not bloated, you don't feel sick, you

0:10:31.960 --> 0:10:35.079
<v Speaker 1>don't get tired. It's just so much cleaner and better.

0:10:35.679 --> 0:10:38.760
<v Speaker 1>And obviously the ingredients are very different from what we

0:10:38.880 --> 0:10:41.839
<v Speaker 1>use in America. As a chef, when you're creating a

0:10:41.920 --> 0:10:44.840
<v Speaker 1>kitchen and you're cooking for the masses, how do you

0:10:45.679 --> 0:10:49.760
<v Speaker 1>create that in America? How are your restaurants as good

0:10:49.880 --> 0:10:53.320
<v Speaker 1>as the ones in Florence or in Tuscany.

0:10:55.280 --> 0:10:58.560
<v Speaker 2>Listen, I think that's a great question, like how do

0:10:58.600 --> 0:11:00.880
<v Speaker 2>you stand out, how do you be great? How do

0:11:00.920 --> 0:11:04.120
<v Speaker 2>you be great and consistent? And then carve your own

0:11:04.200 --> 0:11:07.440
<v Speaker 2>lane in a way, because American food is kind of

0:11:07.520 --> 0:11:09.959
<v Speaker 2>hard to describe. Yeah, like, if you had to say, Okay,

0:11:09.960 --> 0:11:12.240
<v Speaker 2>what is American food, it's really kind of a big

0:11:12.520 --> 0:11:14.040
<v Speaker 2>mish mash of a lot of.

0:11:14.000 --> 0:11:16.559
<v Speaker 1>Things, right, yeah, because we are a massive melting pot

0:11:16.760 --> 0:11:19.559
<v Speaker 1>from every culture around the world, and we're a pretty

0:11:19.600 --> 0:11:22.920
<v Speaker 1>young country and culinary wise, we're very young.

0:11:23.640 --> 0:11:25.640
<v Speaker 2>Very young, so it's really hard to put your finger

0:11:25.679 --> 0:11:27.920
<v Speaker 2>on exactly what American food is. Now. I grew up

0:11:27.960 --> 0:11:30.160
<v Speaker 2>in the South. I grew up in South Carolina. I

0:11:30.200 --> 0:11:33.320
<v Speaker 2>went to culinary school in Charleston, and to me, Southern

0:11:33.360 --> 0:11:36.800
<v Speaker 2>food I think is the clearless clearest identifier of what

0:11:37.240 --> 0:11:39.880
<v Speaker 2>American food truly is, because it's food that you just

0:11:40.040 --> 0:11:43.040
<v Speaker 2>can't get anywhere else on planet Earth. And then you

0:11:43.080 --> 0:11:45.280
<v Speaker 2>start going to like the Northeast and like the Midwest,

0:11:45.720 --> 0:11:49.040
<v Speaker 2>and you can quickly trace back cultural roots to the

0:11:49.080 --> 0:11:52.760
<v Speaker 2>motherland where everything came from. Right, It's like German immigrants,

0:11:52.840 --> 0:11:57.560
<v Speaker 2>Swedish immigrants, Polish immigrants, Italian immigrants, Jewish immigrants, right, African

0:11:57.640 --> 0:12:00.719
<v Speaker 2>American influence and a lot of and so you kind

0:12:00.720 --> 0:12:02.480
<v Speaker 2>of see that where things come from. But then you

0:12:02.480 --> 0:12:03.959
<v Speaker 2>start taking a look at the melting pot of the

0:12:04.000 --> 0:12:06.120
<v Speaker 2>food in the South, and like that's very, very distinctive

0:12:06.280 --> 0:12:08.360
<v Speaker 2>and it happened here, right, So it's like the melting

0:12:08.400 --> 0:12:11.080
<v Speaker 2>pot started creating like this new you know, kind of culture,

0:12:11.120 --> 0:12:15.199
<v Speaker 2>what food, And I am so grateful to have that

0:12:15.440 --> 0:12:19.320
<v Speaker 2>experience in my life, growing up in such a cultural, rich,

0:12:19.400 --> 0:12:25.160
<v Speaker 2>diversified community where I learn a lot from everybody.

0:12:34.840 --> 0:12:37.360
<v Speaker 1>Well, it's interesting you say that because so I grew

0:12:37.440 --> 0:12:40.000
<v Speaker 1>up in Texas, and you know, we think we're the

0:12:40.040 --> 0:12:42.000
<v Speaker 1>South as well, it's a different South you were from,

0:12:42.000 --> 0:12:46.200
<v Speaker 1>the different Deep South. Texas. We are known for our barbecue.

0:12:46.240 --> 0:12:49.720
<v Speaker 1>I'm in Austin, Texas, the cradle of barbecue, but people

0:12:49.720 --> 0:12:54.560
<v Speaker 1>don't know that's not Southern. It's German. The Germans created barbecue.

0:12:54.760 --> 0:12:57.240
<v Speaker 1>And if you drive around Texas there's a lot of

0:12:57.480 --> 0:13:01.160
<v Speaker 1>German towns. New Bronze FLEs and Writes is Deli, which

0:13:01.200 --> 0:13:04.080
<v Speaker 1>is a famous barbecue place. They're the ones that started

0:13:04.120 --> 0:13:07.240
<v Speaker 1>smoking meat. So we you know, we've definitely borrowed it,

0:13:07.280 --> 0:13:11.360
<v Speaker 1>but it it actually bizarrely came from Germany. It did

0:13:11.480 --> 0:13:14.360
<v Speaker 1>for Germans, not Germany, but actually the Germans that were here.

0:13:14.920 --> 0:13:17.960
<v Speaker 2>Yeah, because the Germans definitely know how to manipulate pork,

0:13:17.960 --> 0:13:19.679
<v Speaker 2>There's no doubt about it. They're very, very, very good

0:13:19.679 --> 0:13:23.520
<v Speaker 2>at it right, very traditional, deep culinary heritage, especially if

0:13:23.520 --> 0:13:25.960
<v Speaker 2>you go to like Saint Louis. It's really obvious in

0:13:25.960 --> 0:13:29.240
<v Speaker 2>Saint Louis, right because you know Annheuser Bush of Saint Louis, Missouri. Like,

0:13:29.240 --> 0:13:32.360
<v Speaker 2>there's a very deep German, rich German population in Saint Louis.

0:13:32.800 --> 0:13:35.760
<v Speaker 2>And there's a barbecue place there. I think it's called

0:13:35.800 --> 0:13:39.840
<v Speaker 2>Atoms if I'm thinking about correctly. But they season their

0:13:39.920 --> 0:13:42.720
<v Speaker 2>pork with paprika and they serve it with apple sauce.

0:13:42.800 --> 0:13:44.520
<v Speaker 1>Oh interesting, Oh, very German.

0:13:44.840 --> 0:13:48.079
<v Speaker 2>Very German there. It was like wow, trip, I'm like, wow,

0:13:48.120 --> 0:13:50.679
<v Speaker 2>this is like the Saint Louis barbecue scene. And I'm

0:13:50.720 --> 0:13:52.000
<v Speaker 2>a huge barbecue guy, Like.

0:13:53.000 --> 0:13:55.040
<v Speaker 1>Oh my, there are the places in Austin. Do you

0:13:55.040 --> 0:13:55.839
<v Speaker 1>have any go tos?

0:13:56.600 --> 0:13:59.920
<v Speaker 2>Well, yeah, for sure. So Aaron Franklin is a buddy, right,

0:14:00.120 --> 0:14:01.280
<v Speaker 2>you got to give him a big.

0:14:01.120 --> 0:14:03.640
<v Speaker 1>Shout you just well, by the way, Aaron Franklin doesn't

0:14:03.640 --> 0:14:06.079
<v Speaker 1>need a shout out. There is a line right now,

0:14:06.120 --> 0:14:08.280
<v Speaker 1>I promise you at Franklin's Barbecue. And if you ever

0:14:08.320 --> 0:14:11.160
<v Speaker 1>come to Austin, it's worth it, guys, get in line,

0:14:11.559 --> 0:14:13.520
<v Speaker 1>get you some Aaron Franklin's risk it.

0:14:13.600 --> 0:14:16.480
<v Speaker 2>Yea yeah, with I doubt and I've got like a

0:14:16.559 --> 0:14:19.720
<v Speaker 2>funny kind of an a whole celebrity story. At Austin, Texas,

0:14:19.800 --> 0:14:22.400
<v Speaker 2>I was. I'm also I like motorcycles a lot, so

0:14:22.480 --> 0:14:25.000
<v Speaker 2>I was in town for the Moto GP event at

0:14:25.200 --> 0:14:25.960
<v Speaker 2>Circuit of America.

0:14:26.040 --> 0:14:26.880
<v Speaker 1>Yeah, coda out there.

0:14:27.080 --> 0:14:29.680
<v Speaker 2>This is going back about ten years. And I took

0:14:29.720 --> 0:14:33.320
<v Speaker 2>two restaurant friends from San Francisco that had never been

0:14:33.400 --> 0:14:36.640
<v Speaker 2>to Austin before. And I called Aaron and if you know,

0:14:37.040 --> 0:14:39.400
<v Speaker 2>you know Franklin's barbecue, there's one thing they don't do.

0:14:39.520 --> 0:14:42.440
<v Speaker 2>They don't do takeout. You gotta stand in line, and

0:14:42.480 --> 0:14:45.640
<v Speaker 2>you gotta wait with everybody else, right. But I called

0:14:45.720 --> 0:14:47.760
<v Speaker 2>him and I'm like, Aaron, bro, I've got these two

0:14:47.760 --> 0:14:50.880
<v Speaker 2>guys because the race started at eleven, yeah, right then,

0:14:50.920 --> 0:14:53.640
<v Speaker 2>And I'm like, we just would love to get some barbecue.

0:14:53.680 --> 0:14:55.240
<v Speaker 2>If it's okay, can we just get a couple of

0:14:55.240 --> 0:14:56.480
<v Speaker 2>bikes to go? And he goes, all right, So do

0:14:56.600 --> 0:14:58.720
<v Speaker 2>my favorite pull up be really low key pull up

0:14:59.040 --> 0:15:00.920
<v Speaker 2>walking on the side do or I know, I'll have

0:15:00.960 --> 0:15:03.080
<v Speaker 2>a couple of bags ready for right, And so we

0:15:03.160 --> 0:15:05.120
<v Speaker 2>pull in and of course it's like you know, a

0:15:05.360 --> 0:15:10.480
<v Speaker 2>like a uh Tahoe you know black you know, uh yeah,

0:15:10.480 --> 0:15:12.200
<v Speaker 2>I've got a driver. You know. You're like, we're just

0:15:12.400 --> 0:15:15.080
<v Speaker 2>rolling it and uh and everyone's like they got there.

0:15:15.200 --> 0:15:18.240
<v Speaker 2>They're they're basically camping in tents at like four o'clock

0:15:18.240 --> 0:15:20.080
<v Speaker 2>in the morning to make sure because when the brisket's gone,

0:15:20.160 --> 0:15:20.960
<v Speaker 2>the brisket's gone.

0:15:21.040 --> 0:15:22.560
<v Speaker 1>I know, you got to get in line. You get

0:15:22.560 --> 0:15:25.000
<v Speaker 1>your lawn chairs, you bring up your cooler of Shiner

0:15:25.040 --> 0:15:27.400
<v Speaker 1>black beer, and you just sit there and drink some

0:15:27.440 --> 0:15:29.080
<v Speaker 1>beers and wait for the barbecue to open.

0:15:29.680 --> 0:15:32.440
<v Speaker 2>Yeah, And and so they will at some point in time,

0:15:32.440 --> 0:15:34.520
<v Speaker 2>because I have waited in line for it in the past,

0:15:34.880 --> 0:15:37.120
<v Speaker 2>they will start just do the calculation of how much

0:15:37.160 --> 0:15:39.520
<v Speaker 2>brisket they've got. They'll go through the line and they

0:15:39.600 --> 0:15:41.800
<v Speaker 2>go one, two, three, four, five, sir, you are not

0:15:41.800 --> 0:15:45.040
<v Speaker 2>going to get any brisk yeah right now. And uh

0:15:45.080 --> 0:15:47.440
<v Speaker 2>and they're like, well, that's just that's how the cookie crumbles.

0:15:47.680 --> 0:15:50.600
<v Speaker 2>So anyway, so we roll in and then and then

0:15:51.320 --> 0:15:53.000
<v Speaker 2>I walk into the back door and as soon as

0:15:53.000 --> 0:15:55.000
<v Speaker 2>I get out of the car and people like, chev hey, shove,

0:15:55.040 --> 0:15:55.400
<v Speaker 2>what's up.

0:15:55.760 --> 0:15:57.760
<v Speaker 1>You're like, thanks for keeping it low key.

0:15:57.680 --> 0:15:59.840
<v Speaker 2>Dude, I know, yeah, right, And then I walk in

0:15:59.840 --> 0:16:03.040
<v Speaker 2>the back door and then I grabbed two two big bags,

0:16:03.080 --> 0:16:05.720
<v Speaker 2>heavy bags of barbecue, and then I walk out, and

0:16:05.760 --> 0:16:08.400
<v Speaker 2>then and then and and then the people realize I've

0:16:08.440 --> 0:16:11.040
<v Speaker 2>broken the cardinal rule at Aaron Franklin and they start booing.

0:16:12.120 --> 0:16:15.640
<v Speaker 2>They start booming us right and start throwing beer cans

0:16:15.640 --> 0:16:19.480
<v Speaker 2>in our car. Oh ship, oh no, oh my god. Yeah.

0:16:20.440 --> 0:16:22.760
<v Speaker 2>And then uh, you know, then you know, like we

0:16:23.080 --> 0:16:25.480
<v Speaker 2>went to go see Valentino ROSSI uh, you know, like

0:16:25.560 --> 0:16:26.880
<v Speaker 2>I don't think he won that one, but you know,

0:16:26.920 --> 0:16:28.680
<v Speaker 2>he's a big motorcycle guy. But we had a big

0:16:28.720 --> 0:16:29.840
<v Speaker 2>spread when we got there and it was kind of

0:16:29.840 --> 0:16:34.600
<v Speaker 2>fun but a huge fan. Also Tyson Cold with Ucci.

0:16:34.720 --> 0:16:38.200
<v Speaker 1>Oh my gosh, Ucci Ucci co. And they do the

0:16:38.360 --> 0:16:42.600
<v Speaker 1>uh I believe is it loro? He and Franklin uh

0:16:42.720 --> 0:16:47.000
<v Speaker 1>did a fusion. They did a barbecue Asian fusion deal.

0:16:47.120 --> 0:16:49.160
<v Speaker 1>That is spectacular, spectacla.

0:16:49.400 --> 0:16:49.800
<v Speaker 2>The foods.

0:16:49.840 --> 0:16:52.880
<v Speaker 1>The food scene in Austin's fantastic, it really is. I mean,

0:16:52.920 --> 0:16:55.920
<v Speaker 1>I'm such a foodie that you just find something different

0:16:55.960 --> 0:16:58.600
<v Speaker 1>driving down Congress or South Lamar whatever, and it's just

0:16:58.680 --> 0:17:01.880
<v Speaker 1>you find a new place pasta at X. The sushi

0:17:01.960 --> 0:17:06.639
<v Speaker 1>scene bizarrely is really good here. Sushi at X is wonderful.

0:17:07.240 --> 0:17:09.760
<v Speaker 1>So it's been it's been fascinating for the last couple

0:17:09.760 --> 0:17:11.520
<v Speaker 1>of years to dive into it. And by the way,

0:17:11.640 --> 0:17:13.639
<v Speaker 1>I would throw La Barbecue on that list.

0:17:14.160 --> 0:17:14.920
<v Speaker 2>Barbecue is great.

0:17:15.040 --> 0:17:18.000
<v Speaker 1>Yeah, and I'm I'm a big Terry blackskuy.

0:17:18.040 --> 0:17:21.320
<v Speaker 2>Terry Blacks is amazing. Oh my god, that's that's such great.

0:17:21.320 --> 0:17:24.639
<v Speaker 1>Beef rib man amazing, it's you know, you mentioned so

0:17:24.680 --> 0:17:26.639
<v Speaker 1>you mentioned a beef rib. So the crown jewel of

0:17:26.680 --> 0:17:30.080
<v Speaker 1>Texas is brisket. You gotta cook a good brisket. And

0:17:30.119 --> 0:17:32.280
<v Speaker 1>then you would say the pork rib baby back ribs,

0:17:32.680 --> 0:17:34.919
<v Speaker 1>even though that's more of a Carolina thing and you

0:17:34.920 --> 0:17:37.040
<v Speaker 1>start getting to Kansas City and Saint Louis and stuff

0:17:37.040 --> 0:17:40.400
<v Speaker 1>for ribs, but ribs are still a big deal. The

0:17:40.440 --> 0:17:42.919
<v Speaker 1>beef rib is something that really has come on in

0:17:42.960 --> 0:17:45.480
<v Speaker 1>the last decade. That's a big deal.

0:17:45.560 --> 0:17:49.520
<v Speaker 2>Now. Yeah, that's like that's like the big flintstone thing

0:17:49.600 --> 0:17:53.119
<v Speaker 2>that knocks the car over. They're huge, so good. So

0:17:53.200 --> 0:17:57.639
<v Speaker 2>we we have an Australian wagu beef rib on I

0:17:57.840 --> 0:18:00.600
<v Speaker 2>have a steakhouse in San Francisco, right, and and that

0:18:00.800 --> 0:18:03.000
<v Speaker 2>like when you get to that level of like flavor

0:18:03.040 --> 0:18:05.760
<v Speaker 2>and blubber. You know, when it's like cooked really really well,

0:18:06.520 --> 0:18:09.920
<v Speaker 2>it's just spectacular. It's just so good, Like I love it.

0:18:10.359 --> 0:18:13.760
<v Speaker 1>What are your favorite things? What do you love to

0:18:14.400 --> 0:18:17.840
<v Speaker 1>dive into? You know, I obviously when you're creating a restaurant,

0:18:18.480 --> 0:18:19.840
<v Speaker 1>you would think, oh, I'm just going to do my

0:18:19.880 --> 0:18:21.919
<v Speaker 1>favorite things. You don't really necessarily get to do that

0:18:21.920 --> 0:18:25.040
<v Speaker 1>because you have a concept at a restaurant. If you

0:18:25.080 --> 0:18:28.239
<v Speaker 1>could cook for me, for anybody, what's your go to?

0:18:29.000 --> 0:18:31.600
<v Speaker 2>Well, I gotta tell you, I really love beef. I'm

0:18:31.640 --> 0:18:35.040
<v Speaker 2>a big beef guy. I really do. I would say

0:18:35.080 --> 0:18:36.960
<v Speaker 2>that's probably my favorite thing in the world. Because you know,

0:18:37.320 --> 0:18:40.040
<v Speaker 2>we have a steakhouse and it's like this uh real

0:18:40.200 --> 0:18:43.440
<v Speaker 2>deep passion mine. We just got voted best steakhouse in

0:18:43.440 --> 0:18:46.439
<v Speaker 2>the San Francisco Bay Area by San Francisco magazine. Miller

0:18:46.480 --> 0:18:47.880
<v Speaker 2>and Locks is the name of the restaurant.

0:18:47.960 --> 0:18:49.639
<v Speaker 1>So let me ask you this. So because I'm a

0:18:49.640 --> 0:18:54.520
<v Speaker 1>steak guy too, Yeah, what do you order? What's your cut?

0:18:55.359 --> 0:18:57.200
<v Speaker 2>Well? I got to say I really like a ribbi.

0:18:57.480 --> 0:18:59.120
<v Speaker 2>I think a rib is great and if you take

0:18:59.119 --> 0:19:01.280
<v Speaker 2>it to the one step further, it's the tomahawk. Right,

0:19:01.320 --> 0:19:03.240
<v Speaker 2>So it's fy with the extended bone right.

0:19:03.160 --> 0:19:05.000
<v Speaker 1>Because I always want to know, like because I know,

0:19:05.200 --> 0:19:07.080
<v Speaker 1>like you know, I'm not a file at guy, and

0:19:07.160 --> 0:19:10.920
<v Speaker 1>I know chefs are Sometimes waiters look at you like, oh,

0:19:10.960 --> 0:19:13.280
<v Speaker 1>you're ordering a file at. So I'm like, Okay, how

0:19:13.320 --> 0:19:15.480
<v Speaker 1>can I also have a great meal but also look

0:19:15.600 --> 0:19:19.200
<v Speaker 1>cool at the restaurant to the chef and to the waiter.

0:19:19.760 --> 0:19:21.920
<v Speaker 1>Is it because I like New York's. I feel like

0:19:21.960 --> 0:19:24.120
<v Speaker 1>New York's kind of a good medium, got some marbling

0:19:24.160 --> 0:19:26.000
<v Speaker 1>in there, but it's also pretty lean.

0:19:26.359 --> 0:19:28.960
<v Speaker 2>Good flavor. I always go if they've got dry age

0:19:29.000 --> 0:19:31.520
<v Speaker 2>on there, go for that. If they got go for that.

0:19:31.560 --> 0:19:33.320
<v Speaker 2>If they've got Kobe, go for that. I mean, I

0:19:33.359 --> 0:19:35.560
<v Speaker 2>always try to get the most interesting thing for the table.

0:19:35.840 --> 0:19:37.480
<v Speaker 2>And I also like to try to get a steak

0:19:37.520 --> 0:19:40.800
<v Speaker 2>that other people can grab a slice of. So like

0:19:41.160 --> 0:19:44.640
<v Speaker 2>at the restaurant, are like slam Dunk Dinner is our

0:19:44.720 --> 0:19:47.400
<v Speaker 2>forty five day dry age tomahawk that comes from our

0:19:47.760 --> 0:19:50.240
<v Speaker 2>Ranchi partner in South Dakota. Like, so it's blacking as

0:19:50.280 --> 0:19:53.919
<v Speaker 2>prime and it's it's grass fed and then grain finished

0:19:53.920 --> 0:19:56.639
<v Speaker 2>on barley, which is what we call California corn. So

0:19:56.680 --> 0:19:58.919
<v Speaker 2>has a lower glycemic index, so it's actually healthier for

0:19:58.960 --> 0:20:01.399
<v Speaker 2>the cows and then better for the environment because has

0:20:01.480 --> 0:20:04.520
<v Speaker 2>less admissions. But the marbling, oh my god, market.

0:20:04.280 --> 0:20:06.240
<v Speaker 1>Just chop that up and share it, because that is

0:20:06.280 --> 0:20:08.000
<v Speaker 1>the other thing I want to ask is you see

0:20:08.040 --> 0:20:12.239
<v Speaker 1>all the fancy words on the menu, dry, aged, wagu, kobe, uh,

0:20:12.440 --> 0:20:14.960
<v Speaker 1>prime and all this stuff, and like it's a lot

0:20:15.000 --> 0:20:17.760
<v Speaker 1>for someone who doesn't understand. Can you break some of

0:20:17.760 --> 0:20:21.159
<v Speaker 1>those words and names and definitions down for us of

0:20:21.200 --> 0:20:22.320
<v Speaker 1>what's worth it what's not?

0:20:23.040 --> 0:20:25.159
<v Speaker 2>Yeah, so, so prime is going to be the best

0:20:25.359 --> 0:20:27.879
<v Speaker 2>quality could be looking for prime? Prime is great, And

0:20:27.880 --> 0:20:30.560
<v Speaker 2>then there's then there's choice, right, and choice is okay.

0:20:31.040 --> 0:20:32.960
<v Speaker 2>You know it's a it's like a different uh. The

0:20:33.040 --> 0:20:35.320
<v Speaker 2>marbling is a little different, but you always want to

0:20:35.320 --> 0:20:37.679
<v Speaker 2>look for the word prime. Now there's a difference between

0:20:37.720 --> 0:20:40.760
<v Speaker 2>kobe and wagu, right and and wagu is definitely a

0:20:40.800 --> 0:20:44.960
<v Speaker 2>word that has been used so often and almost to

0:20:45.000 --> 0:20:47.160
<v Speaker 2>the point where they may not be telling the truth

0:20:47.200 --> 0:20:50.480
<v Speaker 2>if it's real. Wag so so wagu is is a

0:20:50.560 --> 0:20:55.560
<v Speaker 2>specific Uh breed of cattle from Uh from uh kobe

0:20:55.720 --> 0:20:59.480
<v Speaker 2>so kobe traditionally right so so Wagu is a Japanese

0:20:59.520 --> 0:21:03.600
<v Speaker 2>term and and it's a traditional uh beef ranching process

0:21:03.840 --> 0:21:07.120
<v Speaker 2>uh in raising process from Japan. Right now around World

0:21:07.200 --> 0:21:12.240
<v Speaker 2>War two that someone's had successfully uh smuggled u wagou

0:21:12.320 --> 0:21:17.040
<v Speaker 2>semen from from Japan to Australia and now they're they're

0:21:17.080 --> 0:21:21.120
<v Speaker 2>successfully breeding Australian wago, which is spectacular. And that's what

0:21:21.160 --> 0:21:23.479
<v Speaker 2>we have on our restaurant because you kind of get

0:21:23.480 --> 0:21:26.400
<v Speaker 2>this like it's a little more meaty and not quite

0:21:26.480 --> 0:21:28.560
<v Speaker 2>so fatty, like it's a little more beefy, I think,

0:21:28.560 --> 0:21:30.720
<v Speaker 2>which I think is really delicious. So it's a company

0:21:30.720 --> 0:21:33.520
<v Speaker 2>called west Home that we use, ranching company out of

0:21:33.640 --> 0:21:37.240
<v Speaker 2>Australia that that I just absolutely love. So so uh

0:21:37.359 --> 0:21:40.680
<v Speaker 2>A one through five is a grading process for Japanese

0:21:40.680 --> 0:21:44.880
<v Speaker 2>wagar kobe right and and so uh a A five

0:21:45.160 --> 0:21:47.360
<v Speaker 2>is the absolute best is almost kind of what they

0:21:47.359 --> 0:21:49.800
<v Speaker 2>call snow beef. Right, It's just it's almost pure fat.

0:21:49.840 --> 0:21:51.880
<v Speaker 1>It melts in your mouth, melts in your mouth.

0:21:51.880 --> 0:21:53.760
<v Speaker 2>You have really really really good right. And then when

0:21:53.840 --> 0:21:57.960
<v Speaker 2>Australian instead of A one through five, it's f one

0:21:58.000 --> 0:22:01.560
<v Speaker 2>through five, right, and so so it say absolute absolute

0:22:01.600 --> 0:22:05.639
<v Speaker 2>best quality. Right, So we have a we have a

0:22:05.760 --> 0:22:10.480
<v Speaker 2>fifty two ounce wagu tomahawk on the on the menu

0:22:10.640 --> 0:22:13.040
<v Speaker 2>and we call it the e Rex, which is really great.

0:22:13.040 --> 0:22:14.639
<v Speaker 2>And again it's kind of pricey, but you put it

0:22:14.640 --> 0:22:16.400
<v Speaker 2>on the table and everybody gets a chance to split it.

0:22:16.400 --> 0:22:20.080
<v Speaker 2>It's just fun. It's just delicious. So that's my thing.

0:22:20.119 --> 0:22:22.440
<v Speaker 2>Answer your question. I really really love beef, and I

0:22:22.800 --> 0:22:25.440
<v Speaker 2>kind of eat beef most days, you know what I mean,

0:22:25.480 --> 0:22:28.560
<v Speaker 2>Like like i'll i'll my go to kind of keto

0:22:29.160 --> 0:22:31.320
<v Speaker 2>thing because I try to try to stay in shape.

0:22:31.840 --> 0:22:34.280
<v Speaker 2>Is just a burger on a plate with a little

0:22:34.280 --> 0:22:36.159
<v Speaker 2>bit of olive oil and a piece of Like there's

0:22:36.359 --> 0:22:39.320
<v Speaker 2>my favorite cheese in the world is Mount tam Triple

0:22:39.359 --> 0:22:43.280
<v Speaker 2>Cream bree from County, California. So and that that's basically

0:22:43.320 --> 0:22:46.800
<v Speaker 2>the one of the construction elements over burger, which the

0:22:46.840 --> 0:22:49.439
<v Speaker 2>Michelin Guide said was one of the five best burgers

0:22:49.440 --> 0:22:53.480
<v Speaker 2>in the state of California. By the way, really it's banging, banging,

0:22:54.080 --> 0:22:55.800
<v Speaker 2>and so to me, like that's kind of my dinner.

0:22:55.920 --> 0:22:58.000
<v Speaker 2>Just a burger rare with a big slap and melt

0:22:58.040 --> 0:22:59.480
<v Speaker 2>the cheese on top of that, salt pepper and Ali

0:22:59.480 --> 0:23:01.440
<v Speaker 2>Wiel and I just kind of smashed that in the line,

0:23:01.440 --> 0:23:03.159
<v Speaker 2>like right at five o'clock four service starts, and I

0:23:03.240 --> 0:23:07.480
<v Speaker 2>think and for some crazy reason it really works for me, like, well,

0:23:07.520 --> 0:23:09.160
<v Speaker 2>it fills you up, and it's also it doesn't spoke

0:23:09.160 --> 0:23:11.399
<v Speaker 2>your blood sugar, and you know, I don't feel like

0:23:11.640 --> 0:23:13.679
<v Speaker 2>but to kind of go back where you're talking earlier

0:23:13.680 --> 0:23:15.960
<v Speaker 2>as far as like like how healthy Italian food is

0:23:16.000 --> 0:23:20.080
<v Speaker 2>because it's so clean, it's and and the pasta specifically,

0:23:20.119 --> 0:23:22.879
<v Speaker 2>it's so it's so much better for you. It's because

0:23:22.880 --> 0:23:26.119
<v Speaker 2>it's not genetically modified, Like the EU has very strict

0:23:26.200 --> 0:23:31.760
<v Speaker 2>rules about genetically modified ingredients in anything where in in America,

0:23:31.960 --> 0:23:35.240
<v Speaker 2>like Canadian hard red wheat is is what goes in

0:23:35.320 --> 0:23:38.600
<v Speaker 2>most bread and and goes the most pasta here in America,

0:23:38.760 --> 0:23:41.800
<v Speaker 2>and and it is very very manipulated to have a

0:23:41.800 --> 0:23:44.879
<v Speaker 2>super high level of gluten and and so like people

0:23:44.960 --> 0:23:48.080
<v Speaker 2>will will that question will have more of an allergic

0:23:48.119 --> 0:23:51.560
<v Speaker 2>reaction because it's it's the it's the wheat, or it's

0:23:51.600 --> 0:23:54.280
<v Speaker 2>the peanuts. It's not the kid, right. So I think

0:23:54.320 --> 0:23:56.679
<v Speaker 2>that's probably one of the big things that's a difference

0:23:56.720 --> 0:24:00.440
<v Speaker 2>between Italian food and American Italian food. So when when

0:24:00.480 --> 0:24:03.399
<v Speaker 2>we do pasta, we only use Italian wheat, we have

0:24:03.440 --> 0:24:05.720
<v Speaker 2>Italian wheat imported, and that's the only thing that we

0:24:05.800 --> 0:24:08.720
<v Speaker 2>use because of the glycinemc condex of spike. Because you

0:24:08.760 --> 0:24:11.080
<v Speaker 2>want to feel good once you eat like really really

0:24:11.119 --> 0:24:14.359
<v Speaker 2>good food, you want to feel good, right, So that's

0:24:14.440 --> 0:24:16.159
<v Speaker 2>that's one thing that I think kind of makes that

0:24:16.200 --> 0:24:18.320
<v Speaker 2>really different. So, and it's just so clean, like it's

0:24:18.320 --> 0:24:20.679
<v Speaker 2>like super really good fats, right, it's like animal fats,

0:24:20.720 --> 0:24:24.760
<v Speaker 2>olive oil, really great vegetables, you know, wood fired, not

0:24:24.960 --> 0:24:28.400
<v Speaker 2>fried's grilled or whatever, and so you get like really

0:24:28.400 --> 0:24:29.879
<v Speaker 2>just really delicious flavor. Profile.

0:24:41.840 --> 0:24:44.040
<v Speaker 1>Who are you a fan of? You know when you

0:24:44.080 --> 0:24:46.440
<v Speaker 1>when you talk to other athletes, they follow other athletes,

0:24:46.480 --> 0:24:49.520
<v Speaker 1>you know, they you know, the old line game recognizes game.

0:24:50.520 --> 0:24:53.720
<v Speaker 1>Whose restaurants do you like to go to? Who do

0:24:53.760 --> 0:24:54.120
<v Speaker 1>you love?

0:24:55.600 --> 0:24:59.080
<v Speaker 2>Oh gosh, this restaurant called Bastia and Los Angeles in

0:24:59.160 --> 0:25:01.520
<v Speaker 2>downtown LA which I think is really great. I'm blank

0:25:01.560 --> 0:25:02.840
<v Speaker 2>on the chef's name, but he's got that place, and

0:25:02.880 --> 0:25:05.080
<v Speaker 2>he's got a place called Safie's and he's just doing

0:25:05.160 --> 0:25:08.600
<v Speaker 2>such real Like it's more it's like it's like it's

0:25:08.640 --> 0:25:12.359
<v Speaker 2>like Jewish Italian but it's like but it's so incredibly good,

0:25:12.440 --> 0:25:16.800
<v Speaker 2>really Mediterranean fabulous out of this food. And then I

0:25:17.560 --> 0:25:19.679
<v Speaker 2>kind of, you know, because I'm fifty two, right, so

0:25:19.720 --> 0:25:23.240
<v Speaker 2>I grew up in the eighties and my flavor of

0:25:23.400 --> 0:25:27.080
<v Speaker 2>restaurants happened to be a little fancier than most. Right.

0:25:27.080 --> 0:25:30.359
<v Speaker 2>I always think I'm like first of the new and

0:25:30.560 --> 0:25:33.400
<v Speaker 2>last of the old. Right, Yeah, you know what I mean,

0:25:33.400 --> 0:25:35.920
<v Speaker 2>I'm a last of the old guys, and I'm the

0:25:35.960 --> 0:25:38.680
<v Speaker 2>first of the new guys. And so I'm old enough

0:25:38.680 --> 0:25:41.720
<v Speaker 2>to know what like really good, high quality, beautiful services

0:25:41.760 --> 0:25:45.640
<v Speaker 2>like in fancy restaurants in Paris and New York and London,

0:25:46.560 --> 0:25:50.359
<v Speaker 2>and and so there's I think there's an oversimplification and

0:25:50.520 --> 0:25:53.439
<v Speaker 2>over casualization of a lot of restaurants. Not that this

0:25:53.480 --> 0:25:55.600
<v Speaker 2>food is not great and it's not fun, it just

0:25:55.600 --> 0:25:57.399
<v Speaker 2>feels like they're not trying really hard, right, I mean,

0:25:57.440 --> 0:25:59.280
<v Speaker 2>it's just kind of it doesn't feel it doesn't feel

0:25:59.280 --> 0:26:01.040
<v Speaker 2>like you're being taken care of. It feels sometimes you

0:26:01.080 --> 0:26:03.320
<v Speaker 2>can feel like pretty but a little sloppy. Right. And

0:26:03.400 --> 0:26:06.280
<v Speaker 2>so we really at Miller Unlocks our restaurant, we really

0:26:06.280 --> 0:26:09.879
<v Speaker 2>want to bring bring glamour back and and you know,

0:26:10.000 --> 0:26:12.000
<v Speaker 2>really kind of focus on like the old school stuff,

0:26:12.080 --> 0:26:15.560
<v Speaker 2>right where not it's just a tablecloth covered table, but

0:26:15.680 --> 0:26:18.679
<v Speaker 2>the table's padded with a tablecloth on top of it,

0:26:18.720 --> 0:26:22.320
<v Speaker 2>so you touch it feel soft, right, And then really, yeah,

0:26:22.320 --> 0:26:24.159
<v Speaker 2>it's little things like like it makes all the difference

0:26:24.160 --> 0:26:25.760
<v Speaker 2>in the world. You know, fresh flowers in the table,

0:26:25.800 --> 0:26:30.639
<v Speaker 2>like really beautiful stemware. You know, spectacular service, just unbelievable service.

0:26:30.960 --> 0:26:33.240
<v Speaker 2>And then but then you you kind of make it

0:26:33.280 --> 0:26:35.959
<v Speaker 2>feel comfortable because we're just going steak, Like I've got

0:26:36.000 --> 0:26:38.120
<v Speaker 2>fried chicken on the menu. You know, it's like because

0:26:38.160 --> 0:26:40.359
<v Speaker 2>I'm from the South and and it really kind of

0:26:40.359 --> 0:26:42.840
<v Speaker 2>fits my flavor profile. But people are very very well

0:26:42.880 --> 0:26:45.399
<v Speaker 2>taken care of. We have a table side caesar salad

0:26:45.400 --> 0:26:48.240
<v Speaker 2>that Forbes magazine said was the best season salad in America.

0:26:49.400 --> 0:26:51.879
<v Speaker 2>Like like, we're and so and it's just a caesar,

0:26:51.920 --> 0:26:55.080
<v Speaker 2>but it's it's like it's a deconstructed process that gets

0:26:55.119 --> 0:26:57.320
<v Speaker 2>made right in front of you, and the flavor profile

0:26:57.359 --> 0:26:57.879
<v Speaker 2>is just amazing.

0:26:57.960 --> 0:27:00.320
<v Speaker 1>There was a what was that steakhouse in l It's

0:27:00.320 --> 0:27:04.280
<v Speaker 1>still there. Actually, the one word, Oh god, that's that's

0:27:04.320 --> 0:27:06.000
<v Speaker 1>going to drive me crazy. Anyway, they did it. They

0:27:06.000 --> 0:27:08.840
<v Speaker 1>did a table side caesar back in the day. It

0:27:08.960 --> 0:27:12.159
<v Speaker 1>was so good. It was like a game changer. It

0:27:12.200 --> 0:27:14.480
<v Speaker 1>was actually a little spicy, a little you know, the

0:27:14.520 --> 0:27:17.520
<v Speaker 1>horse radish in there. The whole it was anchovies. All

0:27:17.600 --> 0:27:19.080
<v Speaker 1>of it was just spectacular.

0:27:19.520 --> 0:27:21.920
<v Speaker 2>Yeah, and like like there's there's a level of glamour

0:27:22.280 --> 0:27:26.840
<v Speaker 2>that that I have a clear recollection of that I

0:27:26.920 --> 0:27:31.000
<v Speaker 2>get to add to our our profile with our restaurants

0:27:31.000 --> 0:27:33.959
<v Speaker 2>that a lot of people, like younger chefs have no

0:27:34.119 --> 0:27:36.919
<v Speaker 2>understanding of that just because they weren't around so so

0:27:36.920 --> 0:27:38.680
<v Speaker 2>that they're all kind of like doing the same thing

0:27:38.760 --> 0:27:41.399
<v Speaker 2>and chasing each other on Instagram and they kind of

0:27:41.440 --> 0:27:43.359
<v Speaker 2>like copying each other's food style. And for me, I

0:27:43.359 --> 0:27:44.800
<v Speaker 2>don't do any of that, Like, I don't I never

0:27:44.880 --> 0:27:47.280
<v Speaker 2>chase styles. I never copy anybody. What we do is

0:27:47.320 --> 0:27:50.360
<v Speaker 2>our thing, you know. And uh, and we we keep

0:27:50.359 --> 0:27:52.520
<v Speaker 2>it simple, We keep it thematic at Steak right, so

0:27:52.560 --> 0:27:54.720
<v Speaker 2>people walk on the door of the but then it's

0:27:54.800 --> 0:27:57.800
<v Speaker 2>best in category, best in class, like the reviews are

0:27:57.800 --> 0:28:00.840
<v Speaker 2>in and and so we're we're super excited. Love love

0:28:00.880 --> 0:28:04.480
<v Speaker 2>love my restaurant team, Love love basketball, love working with

0:28:04.520 --> 0:28:07.879
<v Speaker 2>the Warriors. It's it's such an amazing opportunity because I

0:28:07.920 --> 0:28:10.119
<v Speaker 2>am a big basketball fan, but just kind of be

0:28:10.160 --> 0:28:12.640
<v Speaker 2>a part of this one point four billion dollar arena,

0:28:12.640 --> 0:28:13.960
<v Speaker 2>which is like a new part of the city in

0:28:13.960 --> 0:28:14.600
<v Speaker 2>San Francisco.

0:28:14.680 --> 0:28:18.760
<v Speaker 1>Yeah, and arguably you know, the best dynasty in the

0:28:18.840 --> 0:28:22.639
<v Speaker 1>last ten years. I mean you've hit it a a

0:28:22.640 --> 0:28:23.240
<v Speaker 1>great time.

0:28:23.840 --> 0:28:25.919
<v Speaker 2>Yeah, and I've seen it all man, you know, and

0:28:25.960 --> 0:28:28.639
<v Speaker 2>all the basketball players come in, you know, Draymond comes in,

0:28:28.720 --> 0:28:31.159
<v Speaker 2>stuff comes in, like Clay comes in, all these and

0:28:31.200 --> 0:28:34.160
<v Speaker 2>then so our restaurant's their hangout spot after after the game.

0:28:34.200 --> 0:28:35.960
<v Speaker 2>Clay had his birthday party there last year, and like

0:28:36.280 --> 0:28:39.240
<v Speaker 2>and so it just feels like we're just so you

0:28:39.400 --> 0:28:41.200
<v Speaker 2>like SYNCD up with a heartbeat of the city of

0:28:41.200 --> 0:28:44.600
<v Speaker 2>San Francisco with this restaurant. I mean like post game,

0:28:44.680 --> 0:28:47.240
<v Speaker 2>like we even like tonight, Yeah, Drake's buying a third

0:28:47.360 --> 0:28:50.880
<v Speaker 2>these these buying the restaurant out with a thirty top scene.

0:28:50.960 --> 0:28:53.640
<v Speaker 1>My friend, dude, that that's that That is a baller move.

0:28:53.920 --> 0:28:56.240
<v Speaker 1>That is It's what I would expect from Drake. I

0:28:56.280 --> 0:28:57.360
<v Speaker 1>mean just a ball or move.

0:28:57.880 --> 0:29:01.400
<v Speaker 2>Yeah, totally, and even last year year doing not last

0:29:01.440 --> 0:29:04.320
<v Speaker 2>year before last when went to the finals, like the

0:29:04.360 --> 0:29:07.320
<v Speaker 2>restaurant after like during the game, before the game, after

0:29:07.360 --> 0:29:09.360
<v Speaker 2>the game, like like you just start looking around, like

0:29:09.400 --> 0:29:11.160
<v Speaker 2>the net worth of everybody in the room is like

0:29:11.320 --> 0:29:14.000
<v Speaker 2>our tech billionaires. Those are our celebrities in San Francisco,

0:29:14.000 --> 0:29:16.800
<v Speaker 2>the billionaires and uh and then like you look at these,

0:29:16.840 --> 0:29:19.160
<v Speaker 2>like the VC folks and the hip hop community and

0:29:19.200 --> 0:29:21.360
<v Speaker 2>the NBA team. But I like, look at these, it's

0:29:21.360 --> 0:29:22.960
<v Speaker 2>got to be cool for you. That's got to be

0:29:23.240 --> 0:29:25.080
<v Speaker 2>even for you who's done it all and seen it all.

0:29:25.120 --> 0:29:26.680
<v Speaker 2>It's got to be cool to look around your dining

0:29:26.720 --> 0:29:29.200
<v Speaker 2>room and like, damn it, dude, I'm I'm killing it

0:29:29.320 --> 0:29:31.680
<v Speaker 2>right now, yelling it, you know, and and but but

0:29:31.720 --> 0:29:34.840
<v Speaker 2>then but then also delivering too right. I mean, like

0:29:34.920 --> 0:29:37.520
<v Speaker 2>it's like it's one thing to to get famous, it's

0:29:37.560 --> 0:29:40.320
<v Speaker 2>really hard to stay there. This is my twenty seventh

0:29:40.400 --> 0:29:42.360
<v Speaker 2>year on television of Food Network. I just finished my

0:29:42.440 --> 0:29:45.800
<v Speaker 2>seventeenth cookbook. You have to stay relevant by providing the

0:29:45.800 --> 0:29:48.000
<v Speaker 2>best quality food and the best quality service. And you

0:29:48.000 --> 0:29:49.640
<v Speaker 2>you're only as good as your last play to food.

0:29:49.720 --> 0:29:51.760
<v Speaker 1>You just said something very brilliant, and it is so true.

0:29:51.800 --> 0:29:55.560
<v Speaker 1>It's it's somewhat easy to become famous, very very difficult

0:29:55.600 --> 0:29:59.000
<v Speaker 1>to stay famous for very difficult. Whether it's sports, rock

0:29:59.040 --> 0:30:02.440
<v Speaker 1>and roll, the off more slump, restaurants, all of it.

0:30:02.440 --> 0:30:05.440
<v Speaker 1>It's you name it. It is a difficult thing to do,

0:30:05.560 --> 0:30:08.440
<v Speaker 1>and food is it a really I want to get

0:30:08.480 --> 0:30:10.640
<v Speaker 1>to some dating questions here in a second two about food.

0:30:10.640 --> 0:30:15.840
<v Speaker 1>But food has become and you mentioned your young chefs

0:30:15.920 --> 0:30:17.600
<v Speaker 1>if they get caught up in this. You know, we've

0:30:17.640 --> 0:30:20.640
<v Speaker 1>all heard of Noma now we all watched the show

0:30:20.840 --> 0:30:25.080
<v Speaker 1>Chef and Food Network has really exploded, and so I

0:30:25.120 --> 0:30:28.720
<v Speaker 1>think that's a great thing, but it's also probably a

0:30:28.800 --> 0:30:32.320
<v Speaker 1>dangerous thing as well. There's probably a yan and a

0:30:32.400 --> 0:30:32.920
<v Speaker 1>yang to this.

0:30:34.600 --> 0:30:38.080
<v Speaker 2>Well. I mean, I mean, like the the idea that

0:30:39.040 --> 0:30:42.480
<v Speaker 2>anybody you know there was. There's about twenty five people

0:30:42.480 --> 0:30:45.400
<v Speaker 2>on planet Earth that have shared my life experience, right,

0:30:45.400 --> 0:30:47.320
<v Speaker 2>I like being on Food Network for as long as

0:30:47.360 --> 0:30:49.720
<v Speaker 2>I have about twenty five people, and the only person's

0:30:49.720 --> 0:30:52.520
<v Speaker 2>been on the network longer than me is Bobby. And

0:30:53.240 --> 0:30:57.520
<v Speaker 2>so the Great Food Truck Race Season sixteen just wrapped

0:30:57.720 --> 0:31:00.480
<v Speaker 2>and it was the number one show on the network

0:31:00.520 --> 0:31:03.800
<v Speaker 2>here in the summer. We always we always are, if

0:31:03.840 --> 0:31:06.760
<v Speaker 2>not number one, a real close second, but this year

0:31:06.800 --> 0:31:08.760
<v Speaker 2>we smashed out of the park because now we're on

0:31:08.840 --> 0:31:11.880
<v Speaker 2>with Warner Brothers, which means we're on HBO and always

0:31:12.160 --> 0:31:14.440
<v Speaker 2>other things so they've crossed Polly of the show and

0:31:14.440 --> 0:31:16.360
<v Speaker 2>a couple of different outlets where more people can find it,

0:31:16.400 --> 0:31:19.160
<v Speaker 2>and we just crushed it. I was so excited about

0:31:19.160 --> 0:31:22.000
<v Speaker 2>the show and then and then you know, and every

0:31:22.040 --> 0:31:24.120
<v Speaker 2>season we have, you know, just just just like on

0:31:24.360 --> 0:31:26.000
<v Speaker 2>The Bachelor, man this, you know, it's like you get

0:31:26.040 --> 0:31:28.600
<v Speaker 2>a whole group of people, they get that little nibble

0:31:28.680 --> 0:31:31.160
<v Speaker 2>of fame because they're on television, and then they really

0:31:31.160 --> 0:31:32.760
<v Speaker 2>think the second they walk out of that, it's like,

0:31:32.760 --> 0:31:37.320
<v Speaker 2>where's my limo, where's my gino, where's sunglasses, where's my agent,

0:31:37.360 --> 0:31:39.840
<v Speaker 2>where's my publicist, where's my all this stuff? And then

0:31:39.920 --> 0:31:42.560
<v Speaker 2>you'll have it for five minutes walking out of there,

0:31:42.600 --> 0:31:45.200
<v Speaker 2>but then it'll go away unless there's some there there

0:31:45.200 --> 0:31:47.600
<v Speaker 2>with you as a person. And then the only thing

0:31:47.640 --> 0:31:51.000
<v Speaker 2>that I can really attribute to my longevity is that

0:31:51.280 --> 0:31:53.920
<v Speaker 2>I like to help people and I like to teach

0:31:53.920 --> 0:31:56.120
<v Speaker 2>people how to cook. And I think that if you're

0:31:56.160 --> 0:31:58.520
<v Speaker 2>going to do something to be famous, you need to

0:31:58.560 --> 0:32:01.000
<v Speaker 2>do something that's going to help somebody, and that's how

0:32:01.040 --> 0:32:02.800
<v Speaker 2>you get there and you stay there. So like if

0:32:02.800 --> 0:32:05.440
<v Speaker 2>you if you happen to find your way and to

0:32:05.520 --> 0:32:08.560
<v Speaker 2>success with like The Bachelor or you know, one of

0:32:08.560 --> 0:32:11.920
<v Speaker 2>the guest spots on Food Network or whatever. You walking

0:32:12.000 --> 0:32:14.280
<v Speaker 2>out of there, you better have a really, really good

0:32:14.320 --> 0:32:17.360
<v Speaker 2>solid plan on how you want to contribute to society

0:32:17.640 --> 0:32:19.560
<v Speaker 2>and not just sort of be famous to be famous,

0:32:19.960 --> 0:32:22.840
<v Speaker 2>but but to really you know, to but to to

0:32:22.880 --> 0:32:26.000
<v Speaker 2>do do a great job and feel like people can

0:32:26.120 --> 0:32:29.400
<v Speaker 2>people can utilize your talent right, people can realize it.

0:32:29.960 --> 0:32:32.400
<v Speaker 2>I just finished my seventeenth cookbook. Like all of our

0:32:32.400 --> 0:32:35.120
<v Speaker 2>content is free on food Network and and and people

0:32:35.240 --> 0:32:37.560
<v Speaker 2>uh for free and generations of people almost like three

0:32:37.600 --> 0:32:41.560
<v Speaker 2>generations now of Food Network fans going back to like

0:32:41.600 --> 0:32:44.560
<v Speaker 2>the early nineties, you know, like they'll download my content,

0:32:44.600 --> 0:32:47.320
<v Speaker 2>they'll use it. We put so much work into testing

0:32:47.320 --> 0:32:49.040
<v Speaker 2>all of our recipes down to the grain of salt,

0:32:49.880 --> 0:32:53.480
<v Speaker 2>and and so to me, that is my currency, that

0:32:53.480 --> 0:32:56.400
<v Speaker 2>that's our trust level that if you're going to download

0:32:56.400 --> 0:32:58.160
<v Speaker 2>our recipes, if you're going to use them, they're going

0:32:58.240 --> 0:32:59.680
<v Speaker 2>to work right. And then all of a sudden, it's

0:32:59.680 --> 0:33:01.160
<v Speaker 2>like if I'm make you look good because you, you know,

0:33:01.200 --> 0:33:03.240
<v Speaker 2>took a chance and cooked one of our recipes, then

0:33:03.240 --> 0:33:05.360
<v Speaker 2>we've got this long term relationship. And people walk up

0:33:05.400 --> 0:33:07.400
<v Speaker 2>from the airport like, oh my god, I download that thing,

0:33:07.680 --> 0:33:10.920
<v Speaker 2>and that's the secret for long term success. That's the secret.

0:33:11.080 --> 0:33:15.280
<v Speaker 2>How not how can you consume my goods? How can

0:33:15.360 --> 0:33:18.479
<v Speaker 2>I help you? That's the secret. And if you can

0:33:18.520 --> 0:33:20.560
<v Speaker 2>figure that one out, then you'll get famous and you'll

0:33:20.560 --> 0:33:21.000
<v Speaker 2>stay there.

0:33:21.400 --> 0:33:23.880
<v Speaker 1>With Tyler Florence, there's a lot of there there. As

0:33:24.240 --> 0:33:29.320
<v Speaker 1>we just said, Okay, you're on a date. You gotta

0:33:29.480 --> 0:33:32.120
<v Speaker 1>maybe you have a date coming over, or you're going

0:33:32.160 --> 0:33:38.240
<v Speaker 1>to a restaurant. What should you order? What should you avoid?

0:33:40.080 --> 0:33:42.160
<v Speaker 2>Well, I think it's really important to like know who

0:33:42.240 --> 0:33:44.080
<v Speaker 2>you're going out with. Right, Let's let's just say it's

0:33:44.080 --> 0:33:45.680
<v Speaker 2>like an early day. Let's say it's early in the

0:33:45.720 --> 0:33:48.560
<v Speaker 2>relationship exact. Yeah, well, yeah, we're like second third date,

0:33:49.040 --> 0:33:52.200
<v Speaker 2>second third date. It's really good to know if the

0:33:52.240 --> 0:33:56.320
<v Speaker 2>person you're going out with hates oysters. It's really good

0:33:56.360 --> 0:33:58.680
<v Speaker 2>to know if someone that you're going out with likes

0:33:58.720 --> 0:34:01.680
<v Speaker 2>their steak medium, rare. It's really good to know that

0:34:01.720 --> 0:34:04.040
<v Speaker 2>if you're going out with somebody, they they they really

0:34:04.160 --> 0:34:06.719
<v Speaker 2>like French white wine and not California white wine. Right,

0:34:07.160 --> 0:34:09.279
<v Speaker 2>And so I think when you kind of roll in

0:34:09.440 --> 0:34:12.319
<v Speaker 2>and and also and women love this, I think the

0:34:12.360 --> 0:34:14.480
<v Speaker 2>table loves it too. Especially with me, because people just

0:34:14.520 --> 0:34:18.120
<v Speaker 2>like hand me, hand me the the menu, Like I

0:34:18.160 --> 0:34:20.200
<v Speaker 2>don't think there's anything wrong with just like ordering for

0:34:20.239 --> 0:34:20.680
<v Speaker 2>the table.

0:34:20.760 --> 0:34:22.759
<v Speaker 1>I love that. I love someone that takes control. It

0:34:22.840 --> 0:34:25.040
<v Speaker 1>just says, you walk into a sushi restaurant like we

0:34:25.040 --> 0:34:26.719
<v Speaker 1>got it. We're just gonna throw a stub like I

0:34:26.760 --> 0:34:27.120
<v Speaker 1>love that.

0:34:27.960 --> 0:34:30.200
<v Speaker 2>Yeah, and that's what I normally do too, So like

0:34:30.360 --> 0:34:31.960
<v Speaker 2>I just kind of like, and I don't mean to

0:34:32.040 --> 0:34:34.120
<v Speaker 2>muscle in, but like people, especially because I'm the chef

0:34:34.160 --> 0:34:36.080
<v Speaker 2>who were like, you got it right, I'm like, yeah,

0:34:36.560 --> 0:34:38.280
<v Speaker 2>I always announced it. I'm gonna order for the tables

0:34:38.280 --> 0:34:39.719
<v Speaker 2>that okay with you guys are like, yeah, I wed

0:34:39.719 --> 0:34:41.080
<v Speaker 2>love it. Okay, we'll take two of these, we'll take

0:34:41.080 --> 0:34:43.720
<v Speaker 2>three of those. We'll take one of those medium rare boom.

0:34:43.800 --> 0:34:45.520
<v Speaker 2>Let's get a sou fle in the oven and then

0:34:45.560 --> 0:34:47.759
<v Speaker 2>you kind of sit down and you relax. So I

0:34:48.360 --> 0:34:52.440
<v Speaker 2>think you know, knowing who your uh, your date is

0:34:53.000 --> 0:34:54.839
<v Speaker 2>on a personal level, so you're not gonna make any

0:34:54.840 --> 0:34:58.480
<v Speaker 2>any like faux pause things that they're not going to

0:34:58.520 --> 0:35:00.719
<v Speaker 2>find sort of yummy, right like if you order a

0:35:00.760 --> 0:35:03.480
<v Speaker 2>dozen oysters and they don't eat oysters right after they're

0:35:03.520 --> 0:35:07.760
<v Speaker 2>allergic or they're allergic, or they're there, or they there

0:35:07.880 --> 0:35:12.360
<v Speaker 2>they have, you know, a gluten tolerance or whatever. So anyway,

0:35:12.440 --> 0:35:14.560
<v Speaker 2>I think it's like, you know, take a little.

0:35:14.239 --> 0:35:16.879
<v Speaker 1>Know your audience. I I love oysters, so does LZ.

0:35:18.560 --> 0:35:21.879
<v Speaker 1>Are they actually an aphrodisiac as we've heard for many,

0:35:21.880 --> 0:35:24.120
<v Speaker 1>many years or is that complete and utter bullshit?

0:35:25.040 --> 0:35:26.960
<v Speaker 2>I don't know, man, I wish I had a real

0:35:27.000 --> 0:35:29.319
<v Speaker 2>soft answer for you. I know they're they're very iron rich.

0:35:30.280 --> 0:35:31.799
<v Speaker 2>I know it's good for your blood. I don't know,

0:35:31.920 --> 0:35:33.320
<v Speaker 2>I don't know. I know, I definitely. I mean, I

0:35:33.719 --> 0:35:36.719
<v Speaker 2>eat a lot of oysters. I don't feel particularly amorous.

0:35:38.680 --> 0:35:42.320
<v Speaker 1>I don't remember ever feeling any different either after although

0:35:42.320 --> 0:35:43.280
<v Speaker 1>I do love them.

0:35:43.600 --> 0:35:45.480
<v Speaker 2>I love them. I love oysters.

0:35:45.560 --> 0:35:48.279
<v Speaker 1>I think a great bottle of wine definitely an afridisiac

0:35:48.800 --> 0:35:49.239
<v Speaker 1>for sure.

0:35:49.360 --> 0:35:53.200
<v Speaker 2>Oh that's that's so the social lubricant. I love one.

0:35:53.400 --> 0:35:58.160
<v Speaker 1>Okay, you're you're cooking at home, and you know, I

0:35:58.200 --> 0:36:03.080
<v Speaker 1>think spaghetti. I think pasta definitely a difficult thing to eat.

0:36:03.239 --> 0:36:05.799
<v Speaker 1>And I always think of that, what's hard to eat?

0:36:06.760 --> 0:36:09.120
<v Speaker 1>What are you going to look really horrible.

0:36:08.680 --> 0:36:10.560
<v Speaker 2>Eating it's hard to eat? What do you what do

0:36:10.600 --> 0:36:11.080
<v Speaker 2>you mean? Well?

0:36:11.120 --> 0:36:13.719
<v Speaker 1>I think it's a hard thing to look good in front.

0:36:13.520 --> 0:36:14.000
<v Speaker 2>Of a date.

0:36:15.000 --> 0:36:17.160
<v Speaker 1>I mean, it's easy to eat, but it's I'm just saying, like,

0:36:17.200 --> 0:36:22.240
<v Speaker 1>you don't particularly look sexy eating certain foods. I also

0:36:22.440 --> 0:36:24.560
<v Speaker 1>know that, you know, do you do you stay away

0:36:24.560 --> 0:36:27.600
<v Speaker 1>from like heavy garlics, things onions, things that are gonna

0:36:27.600 --> 0:36:30.360
<v Speaker 1>make your breast stink? You know?

0:36:31.120 --> 0:36:33.600
<v Speaker 2>So, so pasta to me depends on the pasta and

0:36:33.640 --> 0:36:37.279
<v Speaker 2>the restaurant, right, because, like I'm a foodie obviously, and

0:36:37.640 --> 0:36:39.759
<v Speaker 2>like hardcore foodie. Right, So if I'm going to go

0:36:39.800 --> 0:36:42.920
<v Speaker 2>to restaurants specifically, it's because they make great pasta, like

0:36:42.960 --> 0:36:45.600
<v Speaker 2>Evan Funky and Los Angeles, like his his new restaurant

0:36:45.880 --> 0:36:50.799
<v Speaker 2>Mother Wolf in downtown O MG, run don't walk. Really.

0:36:50.880 --> 0:36:52.319
<v Speaker 2>Pasta is fabulous, right.

0:36:52.320 --> 0:36:55.279
<v Speaker 1>A downtown scene in LA. It's really interesting how much

0:36:55.400 --> 0:36:59.160
<v Speaker 1>that's There's several michelinerrated restaurants down there. It is an

0:36:59.200 --> 0:37:01.279
<v Speaker 1>absolute pain in the asked to get to downtown Los

0:37:01.320 --> 0:37:04.319
<v Speaker 1>Angeles from anywhere in Los Angeles because nobody lives down there.

0:37:04.520 --> 0:37:06.480
<v Speaker 1>But man, it's worth it if you can get down there.

0:37:06.920 --> 0:37:09.080
<v Speaker 2>It's popping. It's it's so much fun. And then so

0:37:09.239 --> 0:37:13.560
<v Speaker 2>I think the like the if it's really really great.

0:37:13.840 --> 0:37:16.160
<v Speaker 2>It kind of goes from like this thing, like there's

0:37:16.200 --> 0:37:20.320
<v Speaker 2>a difference between a business dinner, right with like agents

0:37:20.320 --> 0:37:23.279
<v Speaker 2>and directors. You kind of you want things that are

0:37:23.360 --> 0:37:25.040
<v Speaker 2>kind of coming small. You don't want to like talk

0:37:25.040 --> 0:37:27.120
<v Speaker 2>with your mouth full. You don't want to have anything

0:37:27.160 --> 0:37:29.160
<v Speaker 2>that's gonna get red sauce on your shirt. You really

0:37:29.200 --> 0:37:31.279
<v Speaker 2>don't want to take any of those chances because you

0:37:31.320 --> 0:37:33.120
<v Speaker 2>want to walk out of that that launch of that

0:37:33.160 --> 0:37:36.040
<v Speaker 2>dinner and close that deal. Right. I think that's a

0:37:36.160 --> 0:37:38.840
<v Speaker 2>very different circumstances then going out with somebody who the

0:37:38.880 --> 0:37:41.360
<v Speaker 2>two of you are crushing over. This chef it is

0:37:41.400 --> 0:37:44.920
<v Speaker 2>to come from sam Razano and they're just delicious. And

0:37:44.960 --> 0:37:47.200
<v Speaker 2>if you get a little sauce on your cheek, that's

0:37:47.200 --> 0:37:48.880
<v Speaker 2>the cutest thing in the world. To take a napkin

0:37:48.920 --> 0:37:50.399
<v Speaker 2>and kind of wipe it off or whatever. You can

0:37:50.440 --> 0:37:54.440
<v Speaker 2>have that that that what's the what's the Disney cartoon

0:37:54.520 --> 0:37:57.800
<v Speaker 2>with the two dogs eth apasa together at the same time.

0:37:57.719 --> 0:38:00.600
<v Speaker 1>Oh lady in the tramp tramp you can like maybe

0:38:01.000 --> 0:38:02.480
<v Speaker 1>this piece of spaghetti, right exactly.

0:38:02.880 --> 0:38:04.320
<v Speaker 2>I think it could be kind of funny. So I

0:38:04.520 --> 0:38:07.200
<v Speaker 2>don't know. I think there's like if if if it's

0:38:07.280 --> 0:38:11.040
<v Speaker 2>such a stressful situation where I need to look good

0:38:11.440 --> 0:38:13.840
<v Speaker 2>and I don't want to look like a pig. I

0:38:13.840 --> 0:38:17.240
<v Speaker 2>always think it's really important to also to not clean

0:38:17.280 --> 0:38:20.759
<v Speaker 2>your plate, right, I interested to leave a couple of

0:38:20.760 --> 0:38:23.040
<v Speaker 2>bytes on your plate because I just think it just

0:38:23.160 --> 0:38:25.719
<v Speaker 2>kind of it just looks a little piggish if you

0:38:25.800 --> 0:38:28.640
<v Speaker 2>just eat everything, you know what I mean. So it's

0:38:28.719 --> 0:38:30.680
<v Speaker 2>like it's just it's sort of a it's sort of

0:38:30.680 --> 0:38:32.839
<v Speaker 2>a polite thing, right like you kind of you you have.

0:38:33.280 --> 0:38:35.799
<v Speaker 2>I think it says you have discipline, self discipline. You're

0:38:35.840 --> 0:38:38.359
<v Speaker 2>not gonna like, oh, you're good. I think that that's

0:38:38.400 --> 0:38:41.120
<v Speaker 2>a really good strategic business dinner move.

0:38:41.280 --> 0:38:44.040
<v Speaker 1>And it leaves her like a bite left if she

0:38:44.080 --> 0:38:44.920
<v Speaker 1>would like a bite.

0:38:45.440 --> 0:38:45.680
<v Speaker 2>Sure.

0:38:45.719 --> 0:38:47.680
<v Speaker 1>And I'm a big share I you know what, I

0:38:47.800 --> 0:38:50.719
<v Speaker 1>judge people. If you don't share your food, if you're

0:38:50.760 --> 0:38:54.000
<v Speaker 1>not about family style, you're you're you're dead. To me,

0:38:54.040 --> 0:38:56.600
<v Speaker 1>it just it says everything I need to know about you.

0:38:56.719 --> 0:38:58.759
<v Speaker 1>People that are like no, it's like I'm ordering my own.

0:38:58.800 --> 0:39:01.440
<v Speaker 1>It's like no, man, it's like I like everybody ordering

0:39:01.440 --> 0:39:03.360
<v Speaker 1>different stuff and we pass it around.

0:39:03.960 --> 0:39:06.520
<v Speaker 2>Yeah, I mean because like if not, like what, what's

0:39:06.560 --> 0:39:11.560
<v Speaker 2>the there's joy in sharing this joint experience of going

0:39:11.560 --> 0:39:14.359
<v Speaker 2>to a great restaurant and just having so much fun

0:39:14.400 --> 0:39:17.280
<v Speaker 2>and having that moment where you all take the forty

0:39:17.280 --> 0:39:19.160
<v Speaker 2>five day dry age wagu and you dip it in

0:39:19.160 --> 0:39:21.600
<v Speaker 2>the burnet sauce. At the same time it both it

0:39:21.600 --> 0:39:23.840
<v Speaker 2>pops your mouth and you all go, oh, my god,

0:39:24.320 --> 0:39:26.239
<v Speaker 2>or the bone arrow or the black truffle or the

0:39:26.280 --> 0:39:28.920
<v Speaker 2>cacho pepe or like those. To me, like we have

0:39:29.000 --> 0:39:31.760
<v Speaker 2>those shared experience. Everybody loves it. I think it's great,

0:39:31.800 --> 0:39:33.920
<v Speaker 2>and it's also it could be like a weird dating

0:39:33.960 --> 0:39:35.839
<v Speaker 2>red flag too if somebody doesn't want you to eat

0:39:35.920 --> 0:39:36.919
<v Speaker 2>to play the food.

0:39:37.000 --> 0:39:39.560
<v Speaker 1>And by the way, you just mentioned my other thing

0:39:39.840 --> 0:39:41.279
<v Speaker 1>off the top of the show, and I said, there's

0:39:41.280 --> 0:39:43.319
<v Speaker 1>two things that I'm embarrassed about that I can't stand.

0:39:43.360 --> 0:39:46.960
<v Speaker 1>One is coffee. The real one that bothers me that

0:39:47.080 --> 0:39:50.920
<v Speaker 1>I cannot eat to save my life is truffles. And

0:39:51.600 --> 0:39:54.120
<v Speaker 1>I know, I know, I hate saying that to chefs.

0:39:54.520 --> 0:39:56.440
<v Speaker 1>I you know, I've been in Paris, I've been all

0:39:56.440 --> 0:39:58.080
<v Speaker 1>around France during truffle season.

0:39:58.560 --> 0:40:00.279
<v Speaker 2>This is the most dramatic Podcas.

0:40:00.640 --> 0:40:02.879
<v Speaker 1>I feel like such an a hole Tyler. I mean

0:40:02.920 --> 0:40:05.239
<v Speaker 1>they'll come out with the silk napkin and they'll be

0:40:05.320 --> 0:40:08.400
<v Speaker 1>unveiling this truffle that they just dug up this morning

0:40:08.440 --> 0:40:10.239
<v Speaker 1>in the forest. And I look at him and I say,

0:40:10.280 --> 0:40:15.280
<v Speaker 1>I respect you. I respect that truffle. I understand how

0:40:15.280 --> 0:40:18.800
<v Speaker 1>incredible this white truffle is. You're about to shave, Please don't,

0:40:18.920 --> 0:40:19.720
<v Speaker 1>or I will gag.

0:40:20.280 --> 0:40:23.280
<v Speaker 2>Oh my god, that will be the new Variety headline

0:40:23.520 --> 0:40:26.359
<v Speaker 2>that you do not like trusting. Now.

0:40:26.400 --> 0:40:28.799
<v Speaker 1>I feel like such a dick. I feel like I

0:40:28.880 --> 0:40:31.399
<v Speaker 1>might as well be yelling at a great restaurant. Hey,

0:40:31.760 --> 0:40:35.600
<v Speaker 1>bring me some ice and some ketchup. I feel like

0:40:35.680 --> 0:40:38.240
<v Speaker 1>that American, you know. I feel like such a jerk

0:40:38.280 --> 0:40:40.920
<v Speaker 1>that I don't love truffles. But man, the smell is

0:40:40.960 --> 0:40:44.360
<v Speaker 1>so pungent, the taste, I just there is a gagg reflex.

0:40:44.400 --> 0:40:45.239
<v Speaker 1>I just can't do it.

0:40:45.239 --> 0:40:47.239
<v Speaker 2>It's weird. I've got a really good friend of mine,

0:40:47.800 --> 0:40:51.680
<v Speaker 2>Don Miggs. If he's listening, shout out. He's a producer,

0:40:52.080 --> 0:40:54.240
<v Speaker 2>music producer, and he lives in Nashville and Los Angeleson,

0:40:54.280 --> 0:40:56.480
<v Speaker 2>and he's just one of my best friends. And we

0:40:56.680 --> 0:41:01.080
<v Speaker 2>always goof because he hates truffles and he hates Yeah.

0:41:01.239 --> 0:41:03.920
<v Speaker 2>Other than that, he's actually a really big foodie and

0:41:03.960 --> 0:41:07.920
<v Speaker 2>he loves restaurants and he loves chefs. Ye there's two things, right, listen,

0:41:08.000 --> 0:41:12.440
<v Speaker 2>you know there's more for me. I'm totally and.

0:41:12.440 --> 0:41:14.680
<v Speaker 1>I know people look the cilantro thing I get because

0:41:15.200 --> 0:41:17.560
<v Speaker 1>I'm fine with cilantro, but I know some people have

0:41:17.719 --> 0:41:21.560
<v Speaker 1>this weird DNA where it tastes like soap to you

0:41:21.640 --> 0:41:23.719
<v Speaker 1>and it's just horrible. So there are Look, there's just

0:41:23.760 --> 0:41:26.440
<v Speaker 1>certain things. But that is the one I'm most embarrassed

0:41:26.440 --> 0:41:29.200
<v Speaker 1>about because I've been to some of the best restaurants

0:41:29.239 --> 0:41:30.960
<v Speaker 1>in the world and I just feel like an a hole.

0:41:31.120 --> 0:41:34.000
<v Speaker 2>It's okay, it's okay, Thank you. I needed.

0:41:34.000 --> 0:41:36.120
<v Speaker 1>That's the reassurance I needed from you.

0:41:36.280 --> 0:41:38.839
<v Speaker 2>Yeah, I'm gonna I'm gonna give you a pass on that.

0:41:38.960 --> 0:41:40.560
<v Speaker 2>No big deal. And it's hard to live in Austin,

0:41:40.600 --> 0:41:41.840
<v Speaker 2>Texas and I like cilantro.

0:41:42.080 --> 0:41:46.280
<v Speaker 1>Yeah no, It's in everything, every taco, every salsa, every

0:41:47.040 --> 0:41:50.640
<v Speaker 1>but I needed, you know, the great master chef Tyler

0:41:50.640 --> 0:41:52.240
<v Speaker 1>Florence to tell me I'm actually okay.

0:41:52.360 --> 0:41:53.360
<v Speaker 2>I need that you're telling.

0:41:53.200 --> 0:42:06.879
<v Speaker 1>You with that debt, you know, one of the best things.

0:42:07.080 --> 0:42:09.080
<v Speaker 1>I don't know if Wells has talked about this, he

0:42:09.120 --> 0:42:12.000
<v Speaker 1>didn't get to travel as much, but you know, hosting

0:42:12.040 --> 0:42:14.960
<v Speaker 1>the Bachelor and Bacherette for twenty years, I traveled the

0:42:14.960 --> 0:42:18.279
<v Speaker 1>world and I would have, you know, a week in Copenhagen,

0:42:18.320 --> 0:42:21.439
<v Speaker 1>a week in Paris, a week in Australia, a week

0:42:21.480 --> 0:42:25.920
<v Speaker 1>in you know, South Africa. And so I got to

0:42:26.040 --> 0:42:29.120
<v Speaker 1>go to the greatest restaurants in the cuisine and the

0:42:29.200 --> 0:42:32.280
<v Speaker 1>Vietnam and going into some of these villages and Thailand

0:42:32.280 --> 0:42:34.400
<v Speaker 1>and eating the street food. And you know, I'm not

0:42:34.480 --> 0:42:37.960
<v Speaker 1>Anthony Bourdain, but I got to enjoy his life. I mean,

0:42:38.000 --> 0:42:40.480
<v Speaker 1>I really got to kind of live that and try

0:42:41.080 --> 0:42:43.799
<v Speaker 1>all these different cuisines around the world, and that I

0:42:43.840 --> 0:42:47.520
<v Speaker 1>am so grateful. It's made me such a better connoisseur

0:42:47.600 --> 0:42:50.560
<v Speaker 1>of food and a lover of culture and cuisine around

0:42:50.600 --> 0:42:53.400
<v Speaker 1>the world. That was one of the best parts, you know,

0:42:53.960 --> 0:42:56.360
<v Speaker 1>going to Peru. Lima, it's one of the hot spots

0:42:56.360 --> 0:42:58.320
<v Speaker 1>of food right now. It's it's incredible.

0:42:58.360 --> 0:43:00.960
<v Speaker 2>I got a speech and Lima is amazing, and I'm

0:43:01.040 --> 0:43:03.719
<v Speaker 2>I'm super super grateful for that too, right because a

0:43:03.760 --> 0:43:06.440
<v Speaker 2>lot of the big travel opportunities I've had to go

0:43:06.520 --> 0:43:11.120
<v Speaker 2>really explore and you know, get a first person recount

0:43:11.160 --> 0:43:14.279
<v Speaker 2>of like what that, yeah is you know, to not

0:43:14.320 --> 0:43:16.600
<v Speaker 2>have a habit at a restaurant in New York, actually

0:43:16.600 --> 0:43:19.320
<v Speaker 2>go to the location have it is from Food Network,

0:43:19.400 --> 0:43:21.640
<v Speaker 2>is from travel right, And I'm just super grateful, you know,

0:43:21.960 --> 0:43:24.000
<v Speaker 2>we get a chance to I know, most major cities

0:43:24.000 --> 0:43:27.040
<v Speaker 2>in America intimately, so I've got favorite restaurants in every

0:43:27.080 --> 0:43:30.239
<v Speaker 2>every city and so it's all from you know, just

0:43:30.280 --> 0:43:31.080
<v Speaker 2>working on television.

0:43:31.080 --> 0:43:32.200
<v Speaker 1>It's a blessing for sure.

0:43:32.440 --> 0:43:34.200
<v Speaker 2>Blessing that's one of the greatest things in the world.

0:43:34.360 --> 0:43:37.280
<v Speaker 1>Speaking of television, speaking of The Bachelor, this is something

0:43:37.360 --> 0:43:40.160
<v Speaker 1>that there's a rumor and I don't even know if

0:43:40.200 --> 0:43:42.400
<v Speaker 1>this is true, believe it or not being the host

0:43:42.400 --> 0:43:45.120
<v Speaker 1>and producer on the show for twenty years, yeah, did

0:43:45.160 --> 0:43:48.360
<v Speaker 1>we come after you to be the Bachelor?

0:43:48.920 --> 0:43:51.560
<v Speaker 2>Yeah, at two thousand, you know, it's it's a long

0:43:51.680 --> 0:43:53.959
<v Speaker 2>time ago. And I actually brought this up on our

0:43:54.000 --> 0:43:56.880
<v Speaker 2>podcast because of Wells and we talked about that, and

0:43:57.040 --> 0:43:58.799
<v Speaker 2>it just hit me like a ton of bricks because

0:43:58.920 --> 0:44:01.880
<v Speaker 2>having thought about it for I'm like, dude, this is

0:44:01.920 --> 0:44:04.960
<v Speaker 2>going to be crazy. But I turned The Bachelor down

0:44:05.080 --> 0:44:07.360
<v Speaker 2>and it must have been in like two thousand and three,

0:44:08.040 --> 0:44:10.720
<v Speaker 2>so I was the Sexiest Chef Alive in People magazine

0:44:10.760 --> 0:44:13.400
<v Speaker 2>back in two thousand. I remember that, and it was

0:44:13.440 --> 0:44:15.440
<v Speaker 2>either two thousand and two, two thousand and three, but

0:44:15.440 --> 0:44:17.359
<v Speaker 2>it was something that it was a real long time ago.

0:44:17.440 --> 0:44:20.480
<v Speaker 2>So I was with William Morris and the offer came

0:44:20.560 --> 0:44:23.200
<v Speaker 2>through and we took a meeting, and then I really

0:44:23.200 --> 0:44:25.160
<v Speaker 2>thought about it because I was going through a divorce

0:44:25.200 --> 0:44:27.040
<v Speaker 2>at the time and I had a young son who's

0:44:27.080 --> 0:44:29.560
<v Speaker 2>now twenty seven years old. Yeah, I'm with you, and

0:44:30.560 --> 0:44:34.400
<v Speaker 2>I didn't want to have that that image or that

0:44:34.600 --> 0:44:36.560
<v Speaker 2>energy out there that I was making up with girls

0:44:36.560 --> 0:44:38.840
<v Speaker 2>in the hots up. Not that there's anything wrong with that,

0:44:39.200 --> 0:44:40.920
<v Speaker 2>but it was just it was just it wasn't It

0:44:41.000 --> 0:44:45.479
<v Speaker 2>wasn't my message at that time. And listen, I passed

0:44:45.520 --> 0:44:47.360
<v Speaker 2>on a bunch of shows. I passed on The Apprentice.

0:44:47.719 --> 0:44:49.880
<v Speaker 2>I passed on Dancing with the Stars. The Apprentice came

0:44:49.920 --> 0:44:50.600
<v Speaker 2>out to me hard.

0:44:50.960 --> 0:44:53.080
<v Speaker 1>I bet you would have been great, actually, and I've

0:44:53.120 --> 0:44:55.000
<v Speaker 1>done the same. I got, you know, I got approached

0:44:55.000 --> 0:44:58.319
<v Speaker 1>by I've been approached by Dancing and a million of these.

0:44:58.360 --> 0:45:01.000
<v Speaker 1>But I had heard about this and I wasn't sure

0:45:01.040 --> 0:45:02.839
<v Speaker 1>if it was true, and that's probably why I didn't

0:45:02.840 --> 0:45:04.279
<v Speaker 1>know is it would have been two thousand. You we

0:45:04.360 --> 0:45:07.000
<v Speaker 1>premiered in two thousand and two, so it probably would

0:45:07.000 --> 0:45:08.359
<v Speaker 1>have been the end of two thousand and two, two

0:45:08.400 --> 0:45:11.040
<v Speaker 1>thousand and three. That would have been one of our

0:45:11.080 --> 0:45:14.160
<v Speaker 1>maybe number two, three or four bachelors. So you would

0:45:14.160 --> 0:45:17.720
<v Speaker 1>have been you know, Bob Guinea season, Andrew Firestone season.

0:45:17.760 --> 0:45:20.040
<v Speaker 1>You would have been right in there and that maybe

0:45:20.200 --> 0:45:23.160
<v Speaker 1>you know, maybe even number two. But that would have

0:45:23.200 --> 0:45:28.760
<v Speaker 1>been phenomenal. And I remember now maybe them talking about

0:45:28.800 --> 0:45:32.359
<v Speaker 1>getting a celebrity chef, But I wasn't that involved back

0:45:32.360 --> 0:45:34.160
<v Speaker 1>in the day when I first started. I was just

0:45:34.200 --> 0:45:36.120
<v Speaker 1>the host. I really, you know, they didn't come to

0:45:36.160 --> 0:45:37.320
<v Speaker 1>me for producing stuff.

0:45:38.040 --> 0:45:40.560
<v Speaker 2>Yeah, and I was. I was. I had a you know,

0:45:41.480 --> 0:45:43.560
<v Speaker 2>a very serious girlfriend the time who lived together in

0:45:43.600 --> 0:45:44.920
<v Speaker 2>New York. It was just like, how am I going

0:45:45.000 --> 0:45:46.439
<v Speaker 2>to How am I going to do this good call?

0:45:46.480 --> 0:45:48.080
<v Speaker 1>I think I think you chose wisely.

0:45:48.360 --> 0:45:50.399
<v Speaker 2>There's just no yeah, there's no way. There's just no way.

0:45:50.440 --> 0:45:53.279
<v Speaker 2>And listen, a lot of those guys, you know, a

0:45:53.280 --> 0:45:56.600
<v Speaker 2>lot of those people, you know, it's hard to and

0:45:56.640 --> 0:46:01.000
<v Speaker 2>this is this is the churn of of reality television.

0:46:01.000 --> 0:46:03.759
<v Speaker 2>Like you're going to get hyper famous, You're gonna be

0:46:03.800 --> 0:46:06.359
<v Speaker 2>on the cover of every magazine and every grocery store

0:46:06.400 --> 0:46:08.960
<v Speaker 2>around the world. And then the next season they're going

0:46:09.000 --> 0:46:11.640
<v Speaker 2>to have somebody else. Ye. Then and then you start

0:46:11.640 --> 0:46:13.759
<v Speaker 2>to become this like distant memory, and so I think

0:46:13.800 --> 0:46:15.680
<v Speaker 2>it's I don't know. It was just kind of like

0:46:15.680 --> 0:46:17.160
<v Speaker 2>one of those decisions. I'm like, do I want to

0:46:17.160 --> 0:46:19.360
<v Speaker 2>do this? I don't know, Like I'm a chef, like

0:46:19.360 --> 0:46:20.239
<v Speaker 2>like a shut up and cook.

0:46:22.000 --> 0:46:23.759
<v Speaker 1>Stay in your lane, man, stay in lane.

0:46:24.160 --> 0:46:25.520
<v Speaker 2>I'm gonna stay in my lane, you know, I mean,

0:46:25.600 --> 0:46:27.000
<v Speaker 2>let everybody else find love.

0:46:27.239 --> 0:46:30.200
<v Speaker 1>You know, this is the new book, Tyler Florence. Stay

0:46:30.200 --> 0:46:32.080
<v Speaker 1>out of the hot tub, Stay in the kitchen.

0:46:32.560 --> 0:46:34.600
<v Speaker 2>Yeah, exactly exactly. I have the hot tub and into

0:46:34.600 --> 0:46:35.440
<v Speaker 2>the kitchen. I think it's a cover.

0:46:35.719 --> 0:46:37.919
<v Speaker 1>Tyler Man, thank you so much for taking the time

0:46:38.040 --> 0:46:41.000
<v Speaker 1>and talking. I could talk food, cooking, all of this

0:46:41.080 --> 0:46:44.000
<v Speaker 1>for forever, and hopefully we will do this again because

0:46:44.040 --> 0:46:46.160
<v Speaker 1>I will have a thousand more questions and things to

0:46:46.200 --> 0:46:48.759
<v Speaker 1>talk about. I appreciate it. The only thing I'm sorry

0:46:48.800 --> 0:46:50.680
<v Speaker 1>about is I'm sorry you have to host a show

0:46:50.719 --> 0:46:53.000
<v Speaker 1>with Wells Adams. I know that is heavy lifting.

0:46:54.080 --> 0:46:57.719
<v Speaker 2>He's he is so good. He is the best like

0:46:58.840 --> 0:47:00.680
<v Speaker 2>all of it. And he's got a really interesting sort

0:47:00.680 --> 0:47:04.720
<v Speaker 2>of background with like his his radio uh work Sphil.

0:47:05.280 --> 0:47:07.879
<v Speaker 2>I mean, he's a great uh in you know, the

0:47:07.880 --> 0:47:10.960
<v Speaker 2>the the all the Powers would be at iHeartRadio said

0:47:11.000 --> 0:47:13.560
<v Speaker 2>you two should work together, and then we justiked from

0:47:13.560 --> 0:47:15.759
<v Speaker 2>the first episode, we just clicked and and so like

0:47:15.960 --> 0:47:17.960
<v Speaker 2>and he's uh and so I met him. He was

0:47:18.080 --> 0:47:21.759
<v Speaker 2>on Worst Cooks in America on Food Network and and

0:47:21.800 --> 0:47:26.960
<v Speaker 2>he won, yeah, against Johnny Bananas from MTV and he

0:47:27.000 --> 0:47:29.520
<v Speaker 2>was on my team and Wells was on with Am

0:47:29.560 --> 0:47:32.399
<v Speaker 2>Morell and and the two of them won. So and

0:47:32.400 --> 0:47:34.160
<v Speaker 2>and so we've been friends ever since. He's a big

0:47:34.160 --> 0:47:37.480
<v Speaker 2>hardcore foodie and he just loves us. We're pals and

0:47:37.600 --> 0:47:39.200
<v Speaker 2>we're good counterbalance with each other too.

0:47:39.280 --> 0:47:41.319
<v Speaker 1>Yeah. So the podcast, by the way, we're talking about

0:47:41.320 --> 0:47:43.200
<v Speaker 1>with Tyler Florence and Wells Adams. Two dudes in the

0:47:43.280 --> 0:47:47.000
<v Speaker 1>kitchen talking all things cooking, culinary food, wine, whiskey, you

0:47:47.080 --> 0:47:49.799
<v Speaker 1>name it. They get into it. It's an awesome podcast.

0:47:49.840 --> 0:47:52.480
<v Speaker 1>And Yeah, to know Wells Adams is to love him.

0:47:52.600 --> 0:47:54.959
<v Speaker 1>He has a dear friend and a really good guy.

0:47:55.560 --> 0:47:56.120
<v Speaker 2>He's the best.

0:47:56.520 --> 0:47:59.600
<v Speaker 1>You're the best man. I appreciate it. Tyler Florence, thanks

0:47:59.640 --> 0:48:02.680
<v Speaker 1>for joining me on the most dramatic podcast ever ever.

0:48:03.760 --> 0:48:06.319
<v Speaker 1>Thanks for listening. Follow us on Instagram at the Most

0:48:06.400 --> 0:48:08.920
<v Speaker 1>Dramatic Pod Ever, and make sure to write us a

0:48:08.960 --> 0:48:11.600
<v Speaker 1>review and leave us five stars. I'll talk to you

0:48:11.640 --> 0:48:12.040
<v Speaker 1>next time.